Rick Cake
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 41. The excerpt below is the record exactly as published.
half pound butter, whites of six cae teen eggs, tea-spoon baking-powder sifted thoroughly with the flour; 4 . put in cool oven with gradual increase of heat. For boiled icing for the cake, take three cups sugar boiled in one of water until _ clear; beat whites of three eggs to very stiff froth, and pour over them the boiling liquid, beating all the time for ten minute; frost — while both cake and icing are warm.—WMrs. Ada Estelle Bever, Cedar Rapids, Lowa. Rick CAKE. One pound sugar, a pound of ground rice, half pound batten, nine eggs, rose-water to taste; add a little salt
Cook this with the app: pantry check, scaling, and the assistant.